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Manual pizza slicer.
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Previously:
https://www.homemadetools.net/forum/...837#post186762
https://www.homemadetools.net/forum/...902#post167796
https://www.homemadetools.net/forum/...581#post151569
https://www.homemadetools.net/forum/...589#post136273
https://www.homemadetools.net/forum/...426#post122222
https://spontinimilano.com/
Not sure why such a machine is needed to make the cut ... when I worked in a pizza place in the early 70's, we cut the pizza with a two handled knife with a curved blade ... cut/rock/lift/rotate/repeat
Don't know why anyone would eat that pizza, I can feel my arteries hardening just by looking at it! :lol:
Even the wheel type cutter seems faster.Quote:
Originally Posted by BuffaloJohn
Maybe the selling point is that each piece is is the same angle, but the pie itself is uneven.
My grandpa was an engineer and part of his schtick, that tickled the heck out of 6 year old me, was to consider that the pie was thicker on one side, so those pieces were cut proportionally smaller.
It's a very thick crust...Quote:
Originally Posted by Ed.
Yes it is faster, but they don't survive in a busy pizza place, they don't make them strong enought, hence the two handled knife...Quote:
Originally Posted by Karl_H
That pizza looks like all crust and cheese.